California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

O 'Zapft Is!

At exactly 12:00 noon on the first day of the Oktoberfest, the Mayor of Munich taps the first keg of beer and yells "O‘zapft is!" ("the keg is tapped"). This officially declares the festival open.  I have found that many people in the U.S don't realize that Oktoberfest is actually celebrated in September.  Traditionally, it begins the first Saturday after September 15th and ends the first Sunday in October.  So, lucky you...this post is just in time for you to whip up a delicious Oktoberfest dinner! :)
Drink...

Samuel Adams Octoberfest
Usually I try not to just feature a beer or a glass of wine as the drink for my blog.  However, beer is the key ingredient to Oktoberfest, so I had to do it this time.  This beer was good and I believe it is best served in a stein like one pictured above.  
Ingredients:

• a cold Octoberfest beer
• a beer stein 

Directions:

1. Pour the beer into the stein (steins are big - you may need a couple beers to fill it up).
2. Drink and yell "Prost! (cheers!)"

Dinner...

Apple Oktoberfest Cheese Soup
*recipe from Evil Shenanigans
Do you like cheese?  How about bacon? Oh, and then a little beer to make everything yummy, and Oktoberfesty.  When I saw the recipe for this soup I figured it would be good, but I had no idea how good.  It is like a spoonful of  German autumn in every bite (ok, I have never been there...but I could imagine this soup would be perfect on a crisp fall day during Oktoberfest in Germany).  
I have to give credit to my husband, Doug...he actually made this one!
Ingredients:
(serves 4)

• 2 strips bacon, chopped
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 Granny Smith apple, peeled, cored and diced
• 1 medium carrot, peeled and chopped
• 1 rib celery, chopped (We omitted this)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, sliced
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1 cup Oktoberfest style beer (I used Sam Adams)
• 2 cups milk
• 5 ounces sharp cheddar cheese
• 3 ounces smoked Gouda

Directions:

1. In a medium pot over medium heat add the chopped bacon.  Cook until the bacon is very crisp, about 3 minutes.  Remove the bacon from the pot reserving the fa
2. Add the butter to the pot and once it foams add the onion, apple, carrot, celery, salt, and pepper.  Cook until the mixture is starting to become tender, about 5 minutes, then add the dry mustard, paprika, and cayenne pepper.   Stir to combine and cook for another 5 minutes, or until the vegetables are very tender.  Add in the sliced garlic and cook until fragrant, about 1 minute.
3. Add in the flour and cool for 3 minutes, stirring constantly, to cook out the raw taste of the flour.  Reduce the heat to medium-low and slowly add in the chicken stock, beer, and milk, stirring constantly to remove any lumps of flour.  You may need to whisk it during this process.  Once combined increase the heat to medium-high and cook until the soup comes to a boil and thickens, about 5 minutes.  Remove the pot from the heat and allow to cool for 3 minutes. 
4. Working in batches, blend the soup in a blender until very smooth, about 3 minutes on the highest speed (or use an immersion blender like we did).  Add the cheese, in batches, to the soup and blend until the cheese is melted.  Once all the soup is blended return it to the pot.
5. Heat the soup over medium heat to re-warm.  Season with hot sauce, and additional salt and pepper as desired.  Serve the soup with the crumbled bacon as a garnish.

Dessert...

Butterkuchen (Butter Cake)
*recipe from German Food Guide and Directory
Butterkuchen is a type of Blechkuchen.  The word Blech means "sheet" so a Blechkuchen is a German cake that is baked on a large baking sheet. These cakes are usually rectangular in form and they are cut into squares for serving. There is no one "typical" Blechkuchen because it is how the cake is baked (on a large baking sheet) that makes it a Blechkuchen, not its ingredients. In fact, there are so many different varieties of Blechkuchen because many kinds of doughs and toppings can be used.  Tradionally, Blechkuchen are made with a yeast dough or a dough that can be easily rolled out.  
Butterkuchen is a butter cake, the most basic Blechkuchen. It is made from a yeast dough, which is baked with a topping of butter pieces and sugar. Some regions also add almond slices as a topping.  
This is definitely a different interpretation of a cake.  It reminded me of a  dessert pizza since the dough is thin and rolled out onto a baking sheet.  When I was making it, I thought, "oh, this is too much sugar."  Then, I thought, "oh, this is too much butter."  But, I stuck with the recipe and it turned out delicious.  The amount of butter and sugar may seem like a lot, but they sure do make it taste good.  I am officially a Butterkuchen girl now!
Ingredients:
(serves 12)
For the Dough:

• 4 cups All Purpose Flour
• 1/2 cup Unsalted Butter (1 stick)
• 1 Egg
• 1/4 cup + 1 tablespoon Sugar
• 1 package Active Dry yeast
• 1/2 teaspoon Salt
• 1 cup Milk, lukewarm
• Zest from half of a Lemon

For the Topping:

• 1 cup (2 sticks) Unsalted Butter, cut into tiny cubes
• 1 cup Sugar
• 1 1/2 cups Sliced Almonds
• 1 teaspoon Cinnamon

Directions:

1. In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
2. Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
3. Preheat oven to 400°F (200°C).
4. Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
5. Sprinkle the sliced almonds, sugar, cinnamon, and butter cubes over the dough.
6. Allow cake to sit and rise for another 30 minutes.
7. Bake cake for around 30 minutes or until a golden crust develops.
8. Remove cake from oven and allow to cool. Before serving, cut into squares.

Pizza Party

Pizza is one of those things that everyone loves and is really easy to make.  Next time you have a pizza party, or just feel like eating something delicious, try these variations on the original!
Drink...

Dark and Stormy

I really wanted to make a pizza drink, but I just couldn't think of anything that contained pizza ingredients and would be drinkable.  So, then I started thinking about what you drink with pizza...
My first thought was beer.  However, as much as possible, I try not to take the easy way out and just post a beer or a glass of wine.  All the beer cocktails I could find either didn't sound good or didn't seem like they would go with pizza.  
So, then I decided that another drink which goes well with pizza is soda (or pop for all my Chicago readers :).  Recently my friends Alex and Ashley introduced me to a Dark and Stormy, which contains ginger beer (a soda).  It's a popular drink in British Commonwealth countries such as Bermuda and Australia.  I had a little bit of a hard time finding ginger beer (well, a hard time finding reasonably priced ginger beer), but the search was well worth it, because the drink is delicious and enjoyable with a slice of pizza.
Ingredients:

• dark rum
• ginger beer
• lime for garnish 

Directions:

1. Fill a glass with ice.  
2. Pour 2 oz of rum and 8 oz of ginger beer into the glass.  Stir it up and make is stormy :)
3. Garnish with a slice of lime.

Dinner...

Goat Cheese and Pesto Pizza

*recipe from PBS
I don't know if I have mentioned this in previous blog posts, but I LOVE cheese, and goat cheese is one of my favorites.  If you haven't tried goat cheese before and are thinking, "eww, gross, goat cheese??", you should stop saying that and try it.  It sounds gross because it's from a goat, but actually goats are probably less gross than cows, and it is really good.  So, try it if you haven't already.  If you have had it, then you know how good it is and will love this pizza.  
The original recipe says to grill the pizza, which would be really good, but I don't have a grill, so I did it in the oven and it was still delicious.  If you are using a raw pizza dough like I did, I would pre-bake the dough before putting any ingredients on it so it will be nice and crispy when finished.
Ingredients:

• Pizza dough for one pizza (make your own or grab some prepared dough from your favorite pizza place - Trader Joe's has great pre-made pizza dough)
• Pesto (the original recipe gives directions on how to make your own, but I just bought pre-made pesto)
• 5 oz fresh goat cheese
• Toppings of choice: I just used tomatoes, but you could add other stuff like mushrooms or olives

Directions:

1. To prepare your pizza, heat up your grill (either gas or charcoal is fine) and spray the grates well with non-stick spray. Also, spray the BACK of a cookie sheet well with non-stick cooking spray. Set aside. If you are using the oven, preheat your oven according to the directions on the dough package.
2. Roll out your dough on a lightly floured surface to roughly about 12” in diameter. It doesn’t have to be perfect! Carefully transfer the pizza dough to the back of the greased cookie sheet and carry outside to the grill.(or into the oven)
3. Gently, lift the dough off the back of the cookie sheet and onto the grill. (or keep it on the cookie sheet and place in the oven.  A pizza stone would be even better if you have it) Close the grill and cook for about 5 minutes, checking occasionally. The dough should be starting to bubble up and if you check the bottom, it should be looking a little charred.
4. Slide the dough off the grill and back onto the back of the cookie sheet. (Or, remove the dough from the oven)
5.  Flip pizza so the charred side is on top then spread pesto all over the top. Add toppings of your choice (I used thin tomato slices and it was great) followed by soft mounds of goat cheese.
6. Carefully slide dough back onto the grill (or into the oven), close top and cook for another 5-6 minutes, checking often. When done, the crust should be puffy, the bottom slightly charred and the cheese melted.
7. Slide your finished pizza back onto your cookie sheet (Or remove it from the oven), let cool and slice up! 

Dessert...

Apple Dessert Pizza

*recipe from: Us Girls...Our Views
When I was a kid, we used to go Pizza Hut's lunch buffet on the day we registered for school.  My favorite part of the buffet was the dessert pizza.  They had apple or cherry and both were delicious.  This recipe is really similar to that pizza, and I can't wait to also try it with cherry!
Ingredients:
Dough: 
(Recipe yields 3 pizza crusts..using 12 inch pizza pans.  Freeze extra pre-baked pizza crusts if not using right away.  You need 1 crust for this dessert)

• 1 1/2 cups plus 3 tablespoons warm water
• 2 tablespoons oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons milk
• 4 1/2 cups flour
• 2 teaspoons instant yeast
• Mix and knead until well blended.
• Place dough in a greased bowl, cover and let rise till doubled in bulk.
• Divide dough into 3 pieces and roll out to fit 3 pizza pans.
• Let rise 40 minutes. Pre-bake crust at 425º for 8 minutes.
• Now you are ready to spread on the filling and streusel.

Apple Filling:

• 4 apples, (approx 4 cups) peeled, cored, and sliced..I used McIntosh
• 2 tablespoons butter
• Saute apples in butter until tender.

Streusel:

• 1/2 cup quick cooking oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 cup butter, softened
• Mix dry ingredients and cut in the butter with a pastry blender or by hand until mixture is crumbly.

Glaze:

• 1 cup icing sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• Blend well until smooth.

Directions:

1. Spread apple filling over pre-baked pizza crust.
2. Sprinkle streusel over top and bake at 425º for 15 minutes or until crust is golden in color. If you like the crust a bit crunchy like we do, bake it a little longer.
3. Cool for 10 minutes, then drizzle with glaze.